GF Homemade Three Cheese & Walnut Stuffed Ravioli with Burnt Butter & Sage


It is funny how you take things for granted.  Before I was diagnosed Celiac, Ravioli were not really something I used to go crazy for.  Maybe because when I was a kid, it was a dish that my mum always made for Good Friday so it felt like a sacrifice to eat Ricotta Ravioli.  Even as an adult, it was not something that I cooked often, although I did keep my mum’s ravioli press, maybe just for sentimental value.  And as the story usually goes, now that I cannot eat Ravioli, I wanted to make them! OK, not with Ricotta like Good Friday Ravioli, but with more interesting fillings and sauces. This was my first attempt at Gluten Free Fresh Pasta making.  Well, it is even my first attempt at Fresh Pasta making as I never even bothered to try it with normal flour before either ! I made these homemade ravioli with ricotta, parmesan, dolcelatte, walnut and basil filling and served with a burnt butter and sage sauce. I did not make a large amount as I was also making the other Ravioli using the other recipe.  Approx 24, again it depends on how big you make your ravioli.  Just a note, they do get bigger when you boil them. Filling is pressa poco, enough for the size of ravioli I made.

Ingredients For Fresh GF Pasta

100g rice flour
100g cornflour
3 tbsp potato starch
2 tsp xanthan gum
Pinch of salt
Freshly grated nutmeg
3 large eggs
1½ tbsp olive oil
Polenta, for dusting

Filling Ingredients

100 g Ricotta
50 g Parmesan
80 g Dolcelatte
3 tbsp freshly chopped Basil
30 g finely chopped walnuts
1 small garlic clove crushed
Salt & Pepper
1/2 beaten egg

Combine all the ingredients together and bind with the beaten egg.

Method for Fresh GF Pasta

To make the dough, add the rice flour, cornflour, potato flour, xanthan gum, some grated nutmeg and a pinch of salt to a food processor, then pulse to mix.  Next, put in the eggs and oil.  Blitz until everything is well combined.  Knead a little to bind and form a dough, then wrap in clingfilm and leave to rest for 30 minutes.

I do not have a pasta machine so I tried to roll the pastry by hand.  It did not come as thin as I would have liked, but the taste of the pasta came out great.  Although out of the two recipes I am uploading, I prefer the other one made with Dr Schar Flour.

The best way to work with this GF pasta is to use two pieces of baking paper, slightly floured with GF flour and then roll the pastry in between the sheets.  You can now make your ravioli by placing small mounds of filling and then putting another sheet of pastry on top.  Do not forget to brush the edges lightly with water before placing the top sheet of pastry.  Then using a pastry roller, cut into squares.  Or you can use ravioli cutters.  Whichever works best for you.  I used my mum’s old ravioli press.  But I will try to use cutters next time.  A pasta machine would obviously save you a lot of time and they will turn out much better too.

Ravioli Cutters  & Ravioli Press

Place the finished ravioli on a baking sheet sprinkled with polenta until you use up all the pastry.

Boil the ravioli in a large pot of boiling salted water until tender.  Gently transfer to plates and serve with your choice of sauce.  The recipe for the sauce I made for these ravioli is below.

Burnt Butter & Sage Sauce Recipe

100 g butter
10 sage leaves (I chopped mine but actually better leave whole)
1 tbsp lemon juice
Chilli (optional)

Add butter to pan and heat until butter begins to foam. Att the sage and cook until the butter has browned.  Squeeze in the lemon juice and chilli flakes if using and serve immediately over the ravioli.


Senza G – Living without Gluten

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